Chili

We love chili, but we never eat it on chili nights. I mean, we couldn’t if we wanted to!! Ha-ha! We don’t have this often but every once in awhile it pops up on the table. Of course, chili can never be chili without cheese. At least to me it can’t. My mom got this from kraftrecipes a long time ago (I don’t remember how long) I’ve helped make this before but never on my own, http://www.kraftrecipes.com/recipes/double-cheese-chili. Here is what we did.

        Chili

½ kilo (1 pound) ground beef

1 small onion, chopped

2 15oz cans kidney beans, rinsed

2 14½oz cans diced tomatoes, undrained   

1 14oz can tomato sauce

½ Tablespoon chili powder

1½ cups cheddar cheese

·         Brown the ground beef in a skillet (duhh) on medium heat; drain. Add onions; cook and stir 5 mins.

·         Add the kidney beans, diced tomatoes, tomato sauce, and chili powder; mix well. Cover and simmer 30 mins., stirring occasionally.

·         Sprinkle cheese on top of the chili when it’s in your bowl.